2021

CONTRAST

Contrast is a perfect example of what is possible in California but nearly outlawed in France: a combination of Chardonnay & Sauvignon Blanc.

Paso Robles winery vineyards

THE STRUCTURE

 When it comes to the “different & eclectic” offerings the Fabre brothers were looking to craft, Contrast is nearly the definition. In France, these varietals from Bordeaux, Loire, and Burgundy are competitors. In Paso Robles, their opposing terroirs and characteristics work in harmony to deliver a stunningly unique wine. Crafted in a Chablis manner, the acidity and brightness are garnered from the Chardonnay. The Sauvignon Blanc is allowed an extended ripening to bring about tropical notes. From these two contrasting varietals comes a textured and chalky Chardonnay balanced by crisp fresh notes of the Sauvignon Blanc and a minerally driven, palate-coating finish. 

A bottle of the 2021 Contrast wine
Two pictures: Left - A Paso Robles vineyard right: Guillaume Fabre with a wine barrel

THE BLEND

74% Chardonnay
26% Sauvignon Blanc

Technical Notes

AVA

Edna Valley, Santa Maria, Adelaida

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Vineyards

Solomon Hills, Greengate Ranch, Bien Nacido, Parrish Family

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Fermentation

Two weeks in French oak and stainless steel

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Aging

Six months in 70% neutral oak and 30% new French oak

Tasting Notes

The 2021 Contrast shines in the glass, a very enticing hay color scintillating with streaks of green. The nose is reminiscent of fresh apples, with a touch of guava. Once the initial aromas settle, the nose is awakened by notes of lemon swirl. On the palate, this delicate yet minerally driven wine is lively with bright acidity and notes of pineapple and fresh exotic fruits. The texture is fresh and lively with a distinct but

pleasant touch of chalky minerality.

VINTAGE DETAILS

A plate of charred octopus
closeup of parsley

Food Pairing

Spanish Charred Octopus

Our suggested pairing for Contrast is Spanish Charred Octopus. Transport yourself to the lively streets of Barcelona with its vibrant flavors and authentic Mediterranean flair. This recipe by Chef Justin Monson features charred Spanish octopus with fingerling potatoes and lemon curd. Enjoy a blend of smoky, savory, and citrusy notes that will bring your taste buds to the sunny shores of Spain with every bite.